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Sweet Pumpkin Cupcakes with Cream Cheese Frosting

Stefanie Hoffman

"These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. They are made with a yellow cake mix and have a nice fluffy texture. Topped with cream cheese frosting and served cold, they are a wonderful fall treat!"
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2 h 35 m servings 212 cals
Original recipe yields 24 servings (24 cupcakes)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. Beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. Add pumpkin and beat until batter is smooth; pour into prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Place cupcakes on a wire rack to cool completely.
  4. Beat cream cheese and butter together in a bowl using an electric mixer until smooth; add vanilla extract and beat until smooth. Beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. Refrigerate frosting until chilled, at least 30 minutes.
  5. Spread frosting onto cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.

Nutrition Facts

Per Serving: 212 calories; 11.5 g fat; 25.2 g carbohydrates; 2.7 g protein; 39 mg cholesterol; 237 mg sodium. Full nutrition

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Read all reviews 3
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I followed the recipe exactly, and was very disappointed. The cupcakes didn't have the correct consistency, despite the fact that the "toothpick test" came out clean. As I began to ice each on...

I made this with a spice cake mix (all i had) with an additional dash of cinnamon, nutmeg, and allspice, a tad bit of vanilla, and a few addsd tablespoons of sugar. It came out excellent. I fros...

These were delightful. I made them for my nieces wedding shower and everyone loved them. I did use a spice cake mix but other than that kept the recipe the same.